Ah, our friends at the Times finally got around to reviewing the Revolutionary Chinese Cookbook by Fuchsia Dunlop. Of course we aired Fuchsia's General Tso's Chicken cooking video along with her terrific running commentary back in February. Also previously: Interview: Fuchsia Dunlop, General Tso, and Me, Recipe: Fuchsia Dunlop's General Tso's Chicken, The Histories of General Tso's Chicken...
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Hunan Resources: "But even if General Tso’s chicken is an invented tradition, it has to be seen as a part of the story of Hunanese cuisine. After all, it embodies a narrative of the old Chinese apprentice system and the golden age of Hunanese cookery, the tragedy of civil war and exile, the struggle of the Chinese diaspora to adapt to American society and in the end the opening up of China and the re-establishment of links between Taiwan and the mainland." Fuchsia Dunlop's NYT essay on the history of General Tso's is super interesting whether or not you like the dish; if reading it gives you deja vu, maybe you read Michael Browning's Who Was General Tso And Why...
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